Name: Lumache Rigate with Peas and Crisp Pancetta
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 360 g Dried lumache rigate; 300 g Frozen peas (Use straight from the freezer.); 130 g Unsmoked pancetta (Cut into 5–8 mm dice.); 80 g Yellow onion (Finely chopped.); 50 g Pecorino Romano (Finely grated.); 15 ml Extra-virgin olive oil; g Freshly ground black pepper (To taste.); g Fine sea salt (For the pasta water and to taste.)

Use the same weight of shelled fresh peas when they are in season. Taste one before draining the pasta and give it another minute if it is firm in the middle.

Total: 34 min
Prep: 10 min
Cook: 24 min
Serves: 4

One step at a time, with what each step needs.

Scan for the recipe

Lumache Rigate with Peas and Crisp Pancetta

Total 34 min · Prep 10 min · Cook 24 min · Serves 4

Ingredients

Skip to the method

4 servings

360 g12½ oz360 g
Dried lumache rigate
300 g10½ oz300 g
Frozen peasUse straight from the freezer.
130 g4½ oz130 g
Unsmoked pancettaCut into 5–8 mm dice.Cut into ¼–¼ in dice.
80 g2¾ oz80 g
Yellow onionFinely chopped.
50 g1¾ oz50 g
Pecorino RomanoFinely grated.
15 ml1 tbsp15 ml
Extra-virgin olive oil
to taste
Freshly ground black pepper
Fine sea saltFor the pasta water and to taste.

Method

Bring a large pot of water to a boil. Heat the oil and pancetta in a wide skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until golden and crisp. Transfer the pancetta to a plate and leave about 2 tablespoons of fat in the pan.
Soften the onion in the skillet over medium-low heat for 4–5 minutes. Add the frozen peas and 100 ml of hot water from the pot. Cook uncovered for 5–7 minutes, or until tender, then mash a spoonful of the peas against the side of the skillet.Soften the onion in the skillet over medium-low heat for 4–5 minutes. Add the frozen peas and ½ cup (100 ml) of hot water from the pot. Cook uncovered for 5–7 minutes, or until tender, then mash a spoonful of the peas against the side of the skillet.
While the peas cook, salt the boiling water and cook the lumache until about 1 minute shy of al dente. Save 250 ml of the pasta water and drain. Transfer the lumache to the skillet, add 2 tablespoons of pasta water and toss until al dente.While the peas cook, salt the boiling water and cook the lumache until about 1 minute shy of al dente. Save 1 cup (250 ml) of the pasta water and drain. Transfer the lumache to the skillet, add 2 tablespoons of pasta water and toss until al dente.
Turn off the heat. Toss with the Pecorino, black pepper and a little more pasta water until lightly glossy. Taste for salt, then divide among plates and top with the crisp pancetta.